Doenjang-guk

Doenjang, a fermented soybean paste, has occupied a central place in both peasant and royal Korean cuisine for centuries. Traditionally, each household would prepare its own doenjang, made from fermented soybean blocks called meju, left to mature in large earthenware jars exposed to sun and wind. The resulting soup, simple and nourishing, accompanied daily rice in nearly every meal, whether prepared with plain water, dried anchovy broth, or vegetable scraps. Its documented presence at the royal table during the Joseon period testifies to the continuity between popular and palace cuisine, with doenjang-guk embodying a humble yet essential dish, passed down with little variation across generations. It is said that the quality of a household's doenjang spoke volumes about the care taken by the housewife in her fermentation practices, a jealously guarded inherited skill.

• 3 to 4 tablespoons doenjang (fermented soybean paste)
• 1 liter water or dried anchovy broth
• 1 handful dried anchovies (optional)
• 200 g Korean cabbage or soybean sprouts
• 1 Korean zucchini or piece of white radish (optional)
• 1 clove garlic, minced
• 1 spring onion, chopped
• 1 piece dried kelp kombu (optional)

1. Soak the kelp kombu and dried anchovies in cold water for a few moments before gently bringing to a boil to obtain a fragrant broth.
2. Remove the kelp and anchovies, then dissolve the doenjang in the hot broth using a strainer or spoon, until completely dissolved.
3. Add the cabbage or soybean sprouts, along with the zucchini or radish cut into pieces, and simmer over low heat.
4. Incorporate the minced garlic toward the end of cooking to preserve its aroma.
5. Sprinkle with chopped spring onion just before serving; the soup should remain clear and not cloudy.

Doenjang-guk offers a deeply umami flavor, salty and slightly earthy, inherited from the long fermentation of soybeans. Its aroma is robust, almost rustic, tempered by the sweetness of the vegetables simmering within. The texture remains fluid and light, revealing small tender pieces of cabbage or zucchini in a translucent broth.